Kimchi Cauliflower Fried Rice

Preparation 00:15 Cook Time 00:10 Serves 4     adjust servings

If you love fried rice, but want something a little better for you, then you have to try this Kimchi Cauliflower Fried Rice! Low carb, gluten-free and an extra kick of flavor from kimchi!


  • 1 head of cauliflower, riced
  • 2 teaspoons toasted sesame oil
  • 4 green onions, chopped
  • 1 carrot, diced
  • 1/2 teaspoon fresh ginger, grated
  • 1 clove of garlic, grated
  • 1 cup chopped kimchi
  • 1 tablespoon kimchi juice
  • 3 tablespoons low sodium tamari
  • 1 1/2 teaspoons chili paste
  • 1/2 cup frozen peas, defrosted


  1. Heat a large skillet over medium-high heat and spray with cooking oil and add in the 2 teaspoons of toasted sesame oil.
  2. Add in the carrots and green onions and sauté for approximately 3 minutes.
  3. Add in the garlic and ginger and sauté another 30 seconds.
  4. Add in the cauliflower rice, kimchi, kimchi juice, tamari and chili paste and stir everything together until combined.
  5. Sauté for approximately 5-7 minutes or until cauliflower is tender, but not mushy.
  6. During the last minute of cooking add in the peas and stir to combine.
  7. Taste for seasoning and add a little kosher salt if needed.
  8. Serve the kimchi cauliflower fried rice as is or with toppings such as sesame seeds, cilantro, sriracha or fried/over easy eggs.


Recipe Notes

**This recipe should feed 4 as a main dish or 6 as a side dish depending on the size of your cauliflower**

If you've never made cauliflower rice this is how I do mine:

  1. Cut the cauliflower into florets.
  2. Place half of the florets in the food processor and pulse 15 times.
  3. Pour the rice into a bowl and repeat the process with the remaining cauliflower florets.
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